Stories about Rossoblu

101 Best Restaurants: 15 dining destinations in downtown Los Angeles

Patricia Escárcega, Bill Addison • Los Angeles Times • February 7, 2020

-Tart filled with strawberry and sweet cheese if you saved room, or mulberry ice cream if you can only manage one bite. — B.A. 500 Mateo St., Los Angeles, CA 90013, (Mariah Tauger / For The Times) 17. Rossoblu Steve Samson spent parts of

share pastas, including the impeccable tagliatelle al ragù Bolognese. — B.A. 1124 San Julian St., Los Angeles, CA 90015, Salumi served at Rossoblu with squacquerone and crescentine fritte. (Ricardo DeAratanha / Los Angeles Times) 20. Grand

Sonoratown    Orsa & Winston    Bar Amá    Bäco Mercat    Hayato    Bavel    Rossoblu    Grand Central Market    Bon Temps    Bestia    Broken Spanish    Shibumi    Q    Nightshade    The Exchange    Little Sister    Badmaash   

Take-Out Tip of the Day: Rossoblu Is Back for Curbside Takeout

Hailey Eber • Los Angeles Magazine • April 16, 2020

After closing completely for a few weeks, downtown favorite Rossoblu has returned with curbside takeout that can be ordered on Toast. You can grab pasta kits with pre-made sauces and whip up your own tagliatelle bolognese or tortellini with sage

featured on Top Chef. The restaurant also has a number of wines priced under $39 on offer, along with negronis for two, and grocery staples like sugar, flour, and anchovy butter. Perhaps that last one isn’t really a basic staple, but it should be. Rossoblu

Take-Out Tip: Orso Is Delivering Next-Level Pasta Kits

Hailey Eber • Los Angeles Magazine • August 28, 2020

When the pandemic thwarted his plans to open his own restaurant, Josh Buckwald, the former sous chef at Rossoblu, pivoted. The result is Orso, an operation that brings soul to the ghost-kitchen concept with next-level pasta kits Buckwald delivers

In the Waning Days of the Shutdown, L.A. Takeout Has Gotten Elaborate

Hailey Eber • Los Angeles Magazine • June 19, 2020

entertainment options.” Some are taking packaging to beautiful extremes. In May, Rossoblu, the beloved downtown Italian joint, started offering boxed, flower-garnished $49 seven-course dinners. “We wanted it to feel very much like it was curated and there was

, Rossoblu reopened for in-restaurant dining with distancing guidelines in place. At n/naka, takeout comes in gorgeous bento boxes sourced from Japan. The roughly 150 takeout meals available each night, priced at $38 or $85 a person, sell out in minutes. Chef

Jonathan Gold's 10 best dishes of 2017

Jonathan Gold • Los Angeles Times • December 15, 2017

Rossoblu. Calvin B. Alagot / Los Angeles Times As much as the restaurant conversation here has turned toward New Asian, Modern Mexican or Israeli-influenced cooking, it seemed as if half the major openings this year have been Italian. And first among them

is probably Steve Samson’s Rossoblu, a startlingly large Bolognese restaurant in the new City Market South complex. Minestra nel sacco is an odd specialty for Samson to feature — in Bologna, the plain, sack-cooked dumpling is a staple of fancy home

Verlaine    Cosa Buona    Irenia    Kismet    Holbox    Pizzana    Kobee Factory    Rossoblu    Vespertine    Dialogue   

7 L.A. takeout upstarts that deserve your attention

Bill Addison • Los Angeles Times • July 10, 2020

what customers want right now.” Pickup only. ORSO PASTA Josh Buckwald had spent years honing his pasta skills, most recently as Steve Samson’s sous chef at Rossoblu. He was preparing to sign the lease for his first restaurant

when everything changed in March. Buckwald rechanneled his efforts into a delivery service for pasta and sauce; Roni Davis, a fellow Rossoblu alum, joined him when demand grew feverishly. Orso’s website lists the options, which lean to reassuring

Genevieve Ko talks dim sum and Mexican food in the San Gabriel Valley

Patricia Escárcega • Los Angeles Times • October 10, 2020

Milliken and Susan Feniger (Socalo and Border Grill), Nick Montgomery (Konbi), Steve Samson (Rossoblu) and Wes Avila. To register for this free event, please go to Our stories— My co-critic Bill Addison on why Tamales Elena y Antojitos is L.A

Jonathan Gold says Rossoblu may make you wish you knew a Bolognese grandmother

Jonathan Gold • Los Angeles Times • June 30, 2017

Have you tasted the minestra nel sacco at Rossoblu, more or less a bowl of chicken soup with dumplings cooked in a cloth bag? It’s a pretty common dish in the area around Bologna, and you’ll find lots of recipes for it in Italian cooking magazines

simple home dish; everybody in Emilia-Romagna gets the much more complicated tortellini in brodo instead. And at Rossoblu, where the square little dumplings are released from the sack at table into the bowl of broth into which it is immersed, the dish is

Amid coronavirus, should you recommend restaurant takeout?

Bill Addison • Los Angeles Times • April 9, 2020

knowing. Rossoblu, Steve Samson’s downtown Italian restaurant, started offering takeout a few days ago after being closed for several weeks. I’m about to order two of his best dine-in dishes, Parmigiano Reggiano dumplings in brodo and lasagna Bolognese

Bavel and Bestia’s Culinary Power Couple Reflects on Weathering the Shutdown

Andy Wang • Los Angeles Magazine • July 7, 2020

L.A. [a nonprofit that feeds restaurant workers, co-founded by Gergis, Menashe, Rossoblu’s Dina and Steve Samson, Cassell’s Hamburgers’ Christian Page and Elia Aboumrad, and philanthropist Aileen Getty]. It takes pressure off my brain to know that